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Preparation

Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

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Recent Reviews

After reading the other reviews, I cut the sugar to 2/3 cups. I used Valrhona semisweet chocolate and thought the sweetness was just about right, but some might find it a bit too sweet. If using a sweeter chocolate I would definitely cut back on sugar. I used a baking-grind unsweetened coconut (because it's what I had on hand) which made them slightly gritty -- next time I'll use the flakes.
You do have to watch very carefully to make sure the coconut doesn't burn while toasting and to make sure the cookies don't burn (might lower temp myself next time, like other reviewer said), but recipe is right on target with 1" spread -- the cookies don't flatten out at all, so go ahead and crowd 'em in.
Big hit at NY Eve party and would be great for gift bags, too.

truffledoc /

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I baked these for the cast of a play on opening night, for small gifts at Christmas for my neighbors and at the request of our favorite Italian restaurant around the corner. Everyone asks for the recipe and everyone loves 'em. I've only changed two things -- I've upped the amount of chocolate by 1/2 (yes, half), and used about a 1/4 more coconut. I've made them without the chocolate for kosher friends, too. Just a fine little cookie.

BerlinBaby from Berlin, Germany /

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These were great meringues, light and crisp. I did make the following changes: I was unable to find unsweetened coconut and used the sweetened variety. I used slightly less than half the sugar, and used vanilla sugar, since I'd put some up a few months before. I also used a very good quality 86% cacao dark chocolate.

eleanorl from Brooklyn, NY /

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Made these as a
special treat for
myself, after
spending the day
making baked goods
for a party. Easy
and wonderful with
an espresso. Cut
sugar by half with
good results. They
did brown at 275
degrees. Would
reduce heat next
time and cook for a
little longer than
indicated in the
recipe.

A Cook from seattle, WA /

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I've made these a few times now & each time theyve been really great. One of the times I substituted 1/2 splenda for sugar and another time I used some cocoa powder instead of the chocolate chunks, both turned out great!